You are never too old to set another goal or to dream a new dream --- C.S. Lewis

Saturday, March 14, 2009

Pi Day, or, You Want S-pies-ce with That?

The latest challenge with the YWPWT group was to incorporate spices and herbs into a delicious pie. It always takes me a few weeks to find the right idea. Thoughts swirl around in my mind, subconsciously, until the proverbial light bulb comes on.

I love fresh sausage, but not the overly fatty kind, so, when perusing Ruhlman's book on crafting home-cured meats, I decided to play around with making some fresh sausage. That's where the spices and herbs come in, along with some very lean ground pork. (You could use turkey as well.)

Then, when I was looking through Willard's book, I discovered a delicious-sounding recipe for a breakfast pie using sausage, eggs, and yogurt. Perfect! At first glance, this pie seems like a heart attack waiting to happen, but with very lean sausage and yogurt, it is anything but. I might add, it disappeared very quickly.

I'm looking forward to seeing all the pies that the other group members have made. There are so many possibilities with this month's theme! Thanks also to Elizabeth of Cake or Death for choosing the theme.

Here's the pictorial view of the pie's progression:

Pink sausage in a red bowl. (Can you tell them apart?) :

Sausage sauteeing:

Sausage in pie:

Eggs and herbs are added:

Next is the yogurt/sour cream mixture:

The top is on:

Out of the oven:

Ready to eat:

Italian Sausage

(adapted from Charcuterie by Michael Ruhlman)

1 pound lean ground pork

10 grams kosher salt

8 grams sugar

4 grams fennel seeds, toasted

2 grams coriander seeds, toasted, or 2 teaspoons ground coriander

6 grams Hungarian sweet paprika

pinch of cayenne

1 tablespoon dried oregano

1 tablespoon dried basil

3 grams hot red pepper flakes

1+ grams coarsely ground black pepper

¼ to 1/3 cup ice water

1 tablespoon red wine vinegar, chilled

Combine all ingredients and mix thoroughly.Let rest an hour or so until the flavors meld.Sauté until cooked through.